NEBUCHODONOSOR:
(ISO) Wine bottle with a capacity of 20 conventional quarts (approximately 15 L).
NACHE:
(TLFi) Each of the two fleshy parts of the rear end in certain animals.
(TLFi) Middle of the nut's nest
NACRER (or MOIRER, IVOIRER):
(Reference cooking) First phase of cooking pilaw rice, risotto, etc. Gently fry in oil to give it a translucent, pearly appearance.
BREEDER-FATSER:
(Glatre) Breeder who single-handedly carries out all three stages of birth, post-weaning and fattening of animals before sale to the butcher.
NAGE:
(Ref nec) Aromatic court-bouillon in which fish is cooked and served. "
À la nage" (in a court-bouillon). Crustaceans, crayfish, lobster, langoustine à la nage, fish.
NAN:
(Ref nec) Indian unleavened bread which looks like a thick flatbread.
NANTUA:
(Ref nec) Sauce made from béchamel and crayfish butter.
NAPOLEON:
(Ref nec) Bread created in the Faubourg Saint-Denis, following an altercation between the baker's wife and Emperor Napoleon.
(Ref nec) Variety of cherry.
NAPOLITAIN
(ref nec) A napolitain is a very small bar of fine chocolate, often bitter, enjoyed with coffee. A napolitain is a cylindrical or hexagonal pastry.
GLAZE
(TLFi) Finely strained jelly made from fruit (apricot or redcurrant). It is used to give a glossy finish to fruit tarts, as well as babas and various other desserts. It has two functions: decorative and protective, as the glaze protects the fruit from oxidation and drying out.
TABLECLOTH:
(TLFi) Linen spread on the table for meals.
(ref nec) Tablecloths were often marked with a "monogram," that is, an emblem combining several letters into a single design, with or without additional embellishments.
In 19th-century Europe (and until the late 1950s), young girls learned to embroider. In embroidery terminology, a monogram is the name for the initial letters embroidered on trousseau items, particularly tablecloths.
The term trousseau comes from the Old French "trousser," meaning "to bundle up." The trousseau was therefore the "bundle of linen" that a young girl took with her when leaving her parents to get married.
To monogram or mark linen thus consists of embroidering one's initials. When these initials are small, they are called "marks." When they are large and decorative, they are called "ciphers."
When the trousseau is prepared during the engagement period, which is most often the case, the groom's monogram appears before the bride's. If it is embroidered by the bride herself long before the wedding, it may be monogrammed with her own initials.
The marking of linens follows a rather strict and standardized code. The initials are placed in a specific way and must be a certain size depending on the item being embroidered.
Tablecloths: in the center, widthwise, and can be placed end to end.
Napkins: matching the tablecloth, in the center or in the corner.
Tablecloths and tea towels: in the center or in the corner.
Bath towels: in the corner or in the center of the hem.
On household linens, 23 mm seems appropriate, but pillowcases, sheets, and tablecloths can be adorned with letters measuring from 43 to 90 mm in height.
When it came to everyday linens, such as dish towels, the markings were purely utilitarian, and the monogram was simply cross-stitched in red, as this color holds up well to washing.
However, on fine linens, the embroidery was highly elaborate, done "white on white," and sometimes adorned with a crown in the upper classes of noble families.
(See also under-tablecloth, tablecloth guard).
To lay the tablecloth (archaic). To give a dinner party.
See also: to pad, to drape, to smooth, to drape
NAPPE (TO THE NAPPE):
(ref nec) The state of a sauce or reduction at the perfect consistency.
The cooking of crème anglaise is called "à la nappe" (to the nappe stage) for the following reason: when cooking crème anglaise over low heat or on a hot stovetop,
it must be stirred constantly with a wooden spatula to prevent it from curdling. The best way to do this is to stir in a figure-eight motion in the pan.
This ensures that the entire mixture is stirred. As it cooks, the cream thickens and should coat the back of a wooden spoon.
To check if it's cooked, simply run your finger across the back of the spoon coated with cream; the line should remain clear. At this point, the cream is cooked;
transfer it to a cold container and stir frequently until completely cool.
NAPPER
(CNRTL) To cover a solid dish with a jelly or a smooth sauce.
To spread a tablecloth on a table.
(The butcher-caterer's companion's book) To cover a charcuterie preparation with a ready-to-set jelly.
NAPPLE:
(TLFi) A small tablecloth whose role was to protect the center of the table during the meal.
(TLFi) A small, usually ornate tablecloth, serving as decoration and protection on a table, tray, or piece of furniture.
(ref nec) A loaf of bread shaped like an ornate plate, used by nobles who, after finishing their meals, would give this bread to the poor.
NATRON:
(TLFi) Natural sodium carbonate found in nature in desert terrains of hot countries or in certain waters, used in the manufacture of glass, soap and formerly in the preservation of mummies.
NATURAL:
(TLFi) That which is in, belongs to nature; that which is not the product of human practice.
We will therefore conclude that cuisine is never natural, but perfectly "artificial" (see this term); is it not, moreover, the product of culinary art?
You can consult:
https://nouvellesgastronomiques.com/cuisine-falsifiee-cuisine-artificielle-ou-cuisine-de-synthese/
https://nouvellesgastronomiques.com/sophistique-cest-pas-joli-joli/
https://hervethis.blogspot.com/2015/08/le-naturel.html
https://hervethis.blogspot.com/2013/07/vive-la-loyaute.html
https://hervethis.blogspot.com/2014/08/naturel-du-commerce.html
https://hervethis.blogspot.com/search?q=naturel
NAVARIN:
(TLFi) A mutton stew prepared with turnips, potatoes, carrots, and onions.
It should be noted that it is a perissology (an incorrect pleonasm) to speak of "mutton navarin." Conversely, a navarin without turnips is not a navarin, since the word "navarin" comes from "navets" (turnips). Potatoes have only recently been added alongside turnips.
TURNIP:
(TLFi) The turnip is a biennial herbaceous plant (Bracicasaceae family – Botanical name: {Brassica rapa} subsp. {rapa}), cultivated as a vegetable for its fleshy, elongated or rounded root, which is eaten as a vegetable.
The word "turnip" comes from the Latin napus: swede, rapum: turnip, root bulb.
GOLDEN BALL TURNIP:
(ref nec) Variety of yellow, round and sweet turnip.
SNOW ROLLER:
(TLFi) A plant of the Brassicaceae family, related to rapeseed, cultivated for its oil-rich seeds (hence rapeseed oil).
(boulangerie.net) Small milk roll for buffets
(ref nec) A small, shuttle-shaped brioche of about 50g served as appetizers or at reception buffets as filled sandwiches.
PROVENÇAL SHUTTLE:
(J.-B. Reboul, The Provençal Cook) A small Provençal pastry traditionally prepared for Candlemas, shaped like a weaving shuttle. Made with flour, olive oil, orange blossom water, sugar, eggs, and milk.
NECTAR:
(TLFi) Product resulting from the addition of water and sugar to fruit juice which is practically inedible in its pure state as a beverage due to its excessive pulpiness or acidity.
ND
(economie.gouv.fr) A designation found on the label of a Champagne. This refers to a wine merchant/distributor who buys finished but unlabeled bottles of wine and then affixes their own brand and label.
TABLE CUPBOARD:
(TLFi) A piece of silverware in the shape of a ship that graced royal tables. It consists of a chest representing the hull of the vessel and a lid forming the deck. It opens with a key and allows for the storage of a prince's or aristocrat's cutlery (goblet, trencher, napkin, spoon and salt cellar, toothpicks, small dishes containing precious spices and "proofs" used as antidotes). The cupboard accompanies its owner to every meal, even when out and about. The word "tableware" derives from the name of this ceremonial object, "table cupboard."
WINE MERCHANT
(Civa) Wine merchant, or wine trader: The wine merchant vinifies and markets wine produced from their own vines or from grapes and wines purchased from other winegrowers. They then market the wines under their own label.
NEGRESSE:
(CNRTL) Obsolete term. Kitchen utensil referring to a frying pan. In slang, it refers to a bottle of wine.
NEROLI:
(CNRTL) Essence extracted from the orange blossom, in particular from the bitter orange tree.
NERVOUS:
(Roussel et al., Terminological Glossary Applied to French Breads) Dough is nervous when it is very elastic.
(Courtois) Wine with a dominant acidity. Nervousness is sometimes defined as the combination of alcoholic strength and sustained acidity. Plutarch advised against filtering it because that would have "cut its nerves."
RIB:
(Roussel et al., Glossary of terminology applied to French breads) The "ribbed" appearance of a dough corresponds to the presence of prominent ridges on the surface of the dough.
NOSE:
(Mr. Ribereau Gayon) This is the second stage of wine tasting, the olfactory part. This analysis has 3 phases: smelling the wine in the glass, then swirling the glass to mix the wine, and finally smelling the wine again (the second nose).
SNOW:
See "snow whites"
See "snow soup"
HONEYCOMB:
(ref nec) The end of cooking of a roux (made from flour and butter) is detected by its whitening and the alveolated structure, comparable to a honeycomb.
NIEULES:
(SG Sanders and M. Derrien, The Great History of French Pastry and Confectionery) These succeeded religious oblées. Particularly popular, they were sold at festivals and fairs and consisted of a very hard dough, blanched in boiling water, mixed with vine ash, and then baked. Nieules, almost all of Protestant origin, migrated to Germany following the revocation of the Edict of Nantes. Alsatian pretzels are related.
Nigella:
(French Academy Dictionary and TLFi) Herbaceous plant of the Ranunculaceae family, with blue or white flowers, one species of which produces black seeds used as a condiment under the name black pepper or allspice. (In some regions, it is also called nielle.)
NOCINO:
(ref nec)) Walnut liqueur, digestive from Emilia-Romagna (Italy) made from walnuts.
NIOLEUX:
(SG Sanders and M. Derrien, The Great History of French Pastry and Confectionery) A slang and pejorative term used by cooks to refer to pastry chefs.
Michel Guérard: "We were nicknamed the Nioleux."
NIP:
(ISO) Small bottle used to contain mineral water (approximately 100 mL capacity).
NIVET:
(Ref nec) Unsaleable slaughterhouse waste delivered for these reasons to specialists in the processing of meat by-products.
NM
(economie.gouv.fr) Designation found on the label of a Champagne. This refers to a Négociant Manipulant, a natural or legal person, who buys grapes, must or wines and carries out their production on their premises.
NOIRE DU VELAY:
(TLFi) Cattle breed originating from the Velay plateaus.
HAZELNUT:
(CNTRL) Fruit of the hazel tree consisting of a woody shell, ovoid or round in shape, reddish-brown or reddish in color, covered at its base by an involucre with serrated edges, containing an edible, oily kernel.
The hazelnut is the fruit of the common hazel tree, a shrub (family Betulaceae, botanical name: Corylus avellana ) as well as various related species of the genus Corylus. The hazelnut grows in the temperate regions of Europe. Its hard shell (achene) contains an edible seed (kernel), ovoid or round, crunchy, oily, and fragrant. It is sometimes called "hazelnut."
(L. Bromberger, Paris Bistro) Espresso coffee with a drop of milk
(H. This, Nouvelles gastronomiques) 1. an escalope is a thin slice of meat; 2. A grenadin differs from an escalope in that it is studded, while an escalope is not. 3. A grenadin without bacon, pan-fried in butter, is a "noisette".
LAMB
CHOPPED
...
WALNUT:
(CNRTL) Fruit of the walnut tree consisting externally of a green hull or husk, internally of a lignified endocarp or shell containing an edible oily seed made up of four quarters separated by the zest, which is used especially as a dessert or in cooking, pastry, confectionery.
TURKEY NUT:
(TLFi) It is the muscle mass without skin and without bone, which includes the two upper and deep pectoral muscles, not separated.
Veal nut:
(TLFi) Inner thigh muscle: it is very tender and the grain of its flesh is very fine. Veal nut yields beautiful slices and escalopes for sautéing (pan-frying).
PASTRY NUT:
(TLFi) Located on the front of the thigh, this is a very tender cut. Escalopes taken from the pastry nut are smaller than those taken from the nut.
NOLLET (molecular cuisine):
Salad made of artificial leaves (various gels).
NONAT, or NONNAT, or RED POUTINE:
(French Academy) Literally, "nonat" means "unborn." It is a preparation made from goby fry. For connoisseurs, nonat is more delicate and flavorful than poutine.
NONETTE
(CNRTL) A small, round, glazed gingerbread originally made by nuns in convents.
There is a whole range of gingerbread, further expanded by its presentation in an infinite variety of shapes or cutouts: squares or bars, small items (hearts, nonnettes, thin glazed ones, etc.)
(boulangerienet) A small, round gingerbread originally made in convents. Also called a Canoness
NONPAREILLE:
(CNRTL) A very small sugared almond.
(P. Lacam, Nouveau Mémorial de la pâtisserie) A very small sugared almond of various colors used to decorate certain cakes and petits fours.
NORI:
Nori is a seaweed used in the making of maki sushi. Nori seaweed is a red seaweed harvested in Brittany, Galicia, and Ireland.
NORMANDE:
(TLFi) The Normande is a dairy breed with a dual aptitude: it allows farmers to produce high-quality milk, rich in protein (the highest protein content of any dairy breed in France), as well as meat renowned for its flavor and marbling. Its meat qualities and conformation allow for a high market value. The Normande breed originated from three local breeds of Lower Normandy, brought together in the 18th century: the Cotentine, the Augeronne, and the Cauchoise. The Normande is the third most numerous dairy cattle breed in France, primarily located in the Greater West region. The particularly rich milk of the Normande cow contributes significantly to the renown of Normandy's PDO dairy and cheese products (Camembert de Normandie, Livarot, Pont-L'évêque, Neufchâtel, Isigny cream and butter).
NORMANDE (A LA):
(TLFi) Filling generally containing cream, or butter, or apple or calvados.
Fruit set
(Civa) Fruit set, 's Knepfa: Vegetative stage where the green berries, formed at flowering, grow larger.
NOUGAT:
(CNRTL) Confectionery made with honey, caramel, almonds, walnuts, or roasted hazelnuts. Nougats are made by mixing a cooked paste of sugar, glucose, honey, beaten egg white with blanched almonds, pistachios, kernels, or even lightly roasted peanuts.
WHITE NOUGAT:
(IPCF) Nougat made with honey and almonds, lightened with egg whites. It is one of the thirteen Christmas desserts in Provence.
BLACK NOUGAT:
(IPCF) A very hard confection made of honey and almonds. Black nougat is traditionally one of the thirteen Christmas desserts in Provence.
NOUGAT OF TOURS:
(Confrérie du Nougat de Tours) Nougat of Tours is a pastry, also called traveler's cake, whose recipe consists mainly of a base of sweet pastry, filled with an apricot marmalade (formerly called alberges ) sprinkled with candied fruit, all covered with a soft almond macaronade.
NOUGATINE:
(CNRTL) Brown and very hard nougat used in confectionery and pastry making.
Confectionery made of caramelized sugar and crushed or slivered almonds.
NOODLE:
(CNRTL) Medium-length, flat or round pasta, cut into thin strips.
NOURRIN, NOURIN, NOURRAIN:
(French dictionary) A nourrain is a suckling pig that is being fattened. Nourrain also refers to the fry (sautéed fish) that are put into a pond or fishpond to stock or restock it.
NEW (wine), NEYER
(TLFi, CIVA) is a term used for all wines from the date they are legally allowed to leave the cellars and during the season following their vinification. From August 1st following the harvest, they can no longer use this designation.
NULLE:
(PF La Varenne) Egg, cream, salt, lots of sugar, beat, strain, cook with rosewater.
"Nulles" are preparations similar to oeufs mignon (see that term), whose name supposedly comes from a certain Nullio: they are made with a mixture of egg yolks, rosewater, and sugar, prepared as for oeufs mignon, but instead of pouring the mixture into a syrup, it is cooked directly, like a crème anglaise, until it reaches a thick porridge-like consistency. It is served hot, after being dusted with sugar and garnished with slices of lemon peel or pistachios.
One can see how sad it is to limit oneself to crème anglaise!
NUSSESCHNAPPS:
(ref nec) Alsatian liqueur made from green walnuts picked on Saint John's Day, presented in a stoneware bottle. Best enjoyed neat as a digestif.
NUSSWASSER:
(Nusbaumer Distillery, Steige) Nusswasser is a liqueur made from green walnuts harvested at the end of June, around Midsummer's Day. Because the walnuts are not yet ripe and their shells have not yet hardened, maceration extracts an abundance of aromatic compounds. It has a brown color and a fragrant aroma, similar to the yellow wines of the Jura region.
NUTRIENT: (CNRTL) A food substance that can
be completely assimilated without undergoing the modifications of digestion and that can be administered by intravenous injection.
See Hervé This, "What nutrients do we really consume?", https://www.academie-agriculture.fr/publications/encyclopedie/questions-sur/s8-01-quels-nutriments-consommons-nous-vraiment , Encyclopedia of the French Academy of Agriculture.
